Chicken and Potato Casserole

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Are you looking for a warm, filling meal that’s easy to make? This chicken and potato casserole might be just what you need. It’s packed with tasty ingredients like bacon, cheese, and green onions. You can make this yummy dish in just over an hour, and it serves six people.

The recipe is simple to follow. You’ll start by seasoning cubed chicken and potatoes with a mix of spices. Then you’ll bake the potatoes before adding the chicken. At the end, you’ll top it with bacon and cheese for a gooey, delicious finish. Your family will love this hearty meal!

Exact Ingredients List

Here’s everything you’ll need to make this yummy chicken and potato casserole:

• 2 lbs boneless, skinless chicken breasts
• 2 lbs red potatoes
• 1/3 cup olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tbsp paprika
• 2 tbsp garlic powder
• 8 slices bacon
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• 1/2 cup chopped green onions

You’ll want to cut the chicken and potatoes into 1-inch cubes. Cook and crumble the bacon before you start.

This recipe makes 6 servings. It takes about 10 minutes to prep and 55 minutes to cook. Each serving has around 656 calories.

Remember to preheat your oven to 400°F (205°C) before you begin. You’ll also need a 9×13-inch baking dish.

Instructions

Preheat your oven to 400°F (205°C) and grease a 9×13-inch baking dish. Cut the chicken and potatoes into 1-inch cubes and put them in separate bowls.

Mix the olive oil, salt, pepper, paprika, and garlic powder in a medium bowl. Split this mixture between the chicken and potatoes, tossing each to coat well. Cover the chicken and put it in the fridge.

Spread the potatoes in the baking dish. Bake for 40-45 minutes, stirring every 15 minutes. The potatoes should be soft and lightly browned when done.

Take the dish out of the oven and add the chilled chicken. Mix it with the potatoes and bake for another 15-20 minutes until the chicken is fully cooked.

Sprinkle the bacon and cheese on top. Bake for 5 more minutes to melt the cheese. Let it cool for 5 minutes, then add sour cream and green onions before serving.

Your casserole is ready! It serves 6 people and takes about 65 minutes total to make. Each serving has about 656 calories. Enjoy your creamy, cheesy chicken and potato dish!

Possible Substitutes List

You can easily swap out ingredients in this chicken and potato casserole to suit your tastes or pantry. Here are some tasty options:

Protein:

• Turkey breast cubes
• Ham chunks
• Cooked ground beef

Potatoes:

• Sweet potatoes
• Russet potatoes
• Baby red potatoes (leave skin on)

Cheese:

• Monterey Jack
• Colby
• Pepper Jack for a spicy kick

Veggies (add 1-2 cups):

• Broccoli florets
• Diced bell peppers
• Frozen mixed vegetables

Seasoning swaps:

• Italian seasoning instead of paprika
• Onion powder for garlic powder
• Smoked paprika for regular paprika

Try Greek yogurt instead of sour cream for a tangy, protein-packed topping. No bacon? Use turkey bacon or leave it out. The casserole will still be yummy!

Remember to adjust cooking times if you use different veggies or meats. Keep an eye on your dish as it bakes to make sure everything cooks just right.

How To Make It Diabetes-Friendly

To make this chicken and potato casserole more diabetes-friendly, you can try a few simple swaps. Use sweet potatoes instead of red potatoes for more fiber and nutrients. Cut the amount of cheese in half to reduce fat and calories.

Replace regular bacon with turkey bacon or Canadian bacon. These options have less fat but still add flavor. For the sour cream topping, use Greek yogurt instead. It’s higher in protein and lower in fat.

Try these ingredient adjustments:

• 2 lbs sweet potatoes, cubed
• 4 slices turkey bacon
• 1 cup shredded low-fat cheddar cheese
• 1 cup plain Greek yogurt

You can also add more non-starchy veggies like broccoli or green beans. This adds nutrients without many carbs. Use less oil when seasoning – try 1/4 cup instead of 1/3 cup.

For portion control, divide the casserole into 8 servings instead of 6. This naturally reduces calories and carbs per serving. Pair it with a big green salad to round out your meal.

Remember to check your blood sugar after trying this new version. Everyone responds differently to foods, so pay attention to how it affects you.

Tips, Tricks & Storing

Cut your chicken and potatoes into small, bite-sized pieces. This helps them cook evenly and makes the dish easier to eat.

Cook your bacon until crispy before adding it to the casserole. This gives the dish a great crunch and extra flavor.

You can prep the casserole ahead of time. Just assemble everything except the cheese and bacon. Cover and store in the fridge for up to 24 hours before baking.

To store leftovers, let the casserole cool completely. Put it in an airtight container and keep in the fridge for up to 3 days.

When reheating, add a splash of milk to keep it moist. Warm it in the oven at 350°F for about 20 minutes.

For a lighter version, use low-fat cheese and Greek yogurt instead of sour cream.

Try adding different veggies like broccoli or carrots for extra nutrition and color.

If you like it spicy, add some red pepper flakes or hot sauce to the seasoning mix.

You can use leftover cooked chicken or rotisserie chicken to save time. Just add it with the potatoes for the last 15 minutes of baking.